JPH0475746B2 - - Google Patents

Info

Publication number
JPH0475746B2
JPH0475746B2 JP62322808A JP32280887A JPH0475746B2 JP H0475746 B2 JPH0475746 B2 JP H0475746B2 JP 62322808 A JP62322808 A JP 62322808A JP 32280887 A JP32280887 A JP 32280887A JP H0475746 B2 JPH0475746 B2 JP H0475746B2
Authority
JP
Japan
Prior art keywords
jelly
konjac
pulp
fruit juice
texture
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
JP62322808A
Other languages
Japanese (ja)
Other versions
JPH01165347A (en
Inventor
Hisashi Nozaki
Seiya Sakurai
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kyowa Shokuhin KK
Kibun KK
Original Assignee
Kyowa Shokuhin KK
Kibun KK
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kyowa Shokuhin KK, Kibun KK filed Critical Kyowa Shokuhin KK
Priority to JP62322808A priority Critical patent/JPH01165347A/en
Priority to CA000586439A priority patent/CA1339397C/en
Priority to AU27374/88A priority patent/AU618051B2/en
Priority to US07/287,868 priority patent/US4943444A/en
Priority to GB8829783A priority patent/GB2211720B/en
Publication of JPH01165347A publication Critical patent/JPH01165347A/en
Priority to US07/450,487 priority patent/US5089285A/en
Publication of JPH0475746B2 publication Critical patent/JPH0475746B2/ja
Priority to SG1303/92A priority patent/SG130392G/en
Priority to HK146/93A priority patent/HK14693A/en
Granted legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/15Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/244Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan

Landscapes

  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Description

【発明の詳細な説明】 〔産業上の利用分野〕 本発明は果実類と同様な風味、食感を有する果
肉様ゼリー及びその製造方法に関する。
DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a pulp-like jelly having a flavor and texture similar to fruits, and a method for producing the same.

〔従来の技術〕[Conventional technology]

ゼリーは寒天、ゼラチン、カラギーナン等で果
汁類を固めた凝固性食品であつて、均一なゲルと
なめらかな舌ざわりを持つ生菓子である。
Jelly is a coagulable food made by hardening fruit juice with agar, gelatin, carrageenan, etc., and is a fresh confectionery with a uniform gel and smooth texture.

このゼリーは古くからデザート菓子として親し
まれているが、従来のゼリーは食感がやや単調で
固定化しており、多様化している現代人の嗜好に
あわせた工夫が求められていた。
This jelly has been popular as a dessert confectionery for a long time, but conventional jelly has a rather monotonous and fixed texture, so there was a need for innovations to suit the increasingly diverse tastes of modern people.

このため、種々の果肉破片等を加え、変化を持
たせたものも多く出回つているが、ゼリーの部分
はゼリーそのもので、その点では特にかわりがな
かつたのである。
For this reason, there are many products on the market that have been modified by adding various pulp fragments, etc., but the jelly part is just jelly, and there is no particular difference in that respect.

〔発明が解決しようとする問題点〕[Problem that the invention seeks to solve]

本発明は従来のゼリーが持つイメージを大巾に
かえた斬新でユニークな果肉様ゼリーを提供しよ
うとするものである。
The present invention aims to provide a novel and unique pulp-like jelly that completely changes the image of conventional jelly.

〔問題点を解決するための手段〕[Means for solving problems]

そのため、本発明者らは今までこの種ゼリーに
使われたことのないゼリー基材の研究に取くみ、
試行錯誤を繰り返すうち、先に開発していたコン
ニヤクゼリーの利用を思いつき、さらにこれを深
く研究した結果、このコンニヤクゼリーを用いて
特定の条件で果汁入りゼリーを調製すると驚くべ
きことにその果物そつくりの食感、風味を持つゼ
リーが得られることを見出し本発明を完成した。
Therefore, the present inventors have undertaken research into a jelly base material that has never been used for this type of jelly.
Through repeated trial and error, I came up with the idea of using the konjac jelly that I had developed earlier, and after further deep research, I found that when I prepared fruit juice jelly using this konjac jelly under specific conditions, I was surprised to find that The present invention was completed by discovering that a jelly with the texture and flavor of fruit can be obtained.

すなわち本発明は、コンニヤク粉又はコンニヤ
クマンナンと水とアルカリ剤から調製したアルカ
リ性のコンニヤク糊から製造したコンニヤクゼリ
ーと果汁類を主成分とする果肉類と同様の風味、
食感を有する果肉様ゼリー、及びアルカリ性のコ
ンニヤク糊を加熱、冷却して調製したコンニヤク
ゼリーに果汁を添加撹拌混合し、次いで凍結した
後、解凍することを特徴とする果肉様ゼリーの製
造方法を提供するものである。
That is, the present invention provides konjac jelly produced from an alkaline konjac paste prepared from konjac flour or konjac mannan, water, and an alkaline agent, and a flavor similar to fruit pulp whose main components are fruit juice;
A method for producing pulp-like jelly, which comprises adding fruit juice to a konjac jelly prepared by heating and cooling alkaline konjac paste, stirring and mixing the pulp-like jelly having a texture, and then freezing and thawing the konjac jelly. It provides:

以下本発明を詳細に説明する。 The present invention will be explained in detail below.

本発明の果肉様ゼリーを製造するにはまず下記
の何れかの方法でコンニヤク粉からアルカリ性の
コンニヤク糊を調製し、続いてこれからコンニヤ
クゼリーを製造する必要がある。
In order to produce the pulp-like jelly of the present invention, it is first necessary to prepare alkaline konjac paste from konjac flour by one of the methods described below, and then to produce konjac jelly from it.

コンニヤク粉に水を加えて膨潤せしめ、次い
でアルカリ剤を添加混合してアルカリ性にした
後、加熱冷却してコンニヤクゼリーを得る。
Water is added to konjac flour to swell it, then an alkali agent is added and mixed to make it alkaline, and the mixture is heated and cooled to obtain konjac jelly.

コンニヤク粉にアルカリ剤を添加した水を加
えて膨潤せしめ、アルカリ剤を添加混合してア
ルカリ性にした後、加熱冷却してコンニヤクゼ
リーを得る。
Water to which an alkaline agent has been added is added to konjac flour to swell it, an alkali agent is added and mixed to make it alkaline, and then heated and cooled to obtain konjac jelly.

コンニヤク粉にアルカリ剤を添加混合した
後、水を加えて膨潤せしめ、アルカリ性下に加
熱、冷却してコンニヤクゼリーを得る。
After adding and mixing an alkaline agent to konjac flour, water is added to make it swell, heated under alkaline conditions, and cooled to obtain konjac jelly.

上記各方法において用いられるコンニヤク粉は
コンニヤク芋やコンニヤク芋を乾燥したものを粉
状にしたものである。
The konjac flour used in each of the above methods is powdered konjac yam or dried konjac yam.

又、用いるアルカリ剤は塩基性アミノ酸及び/
又は塩基性塩類である。
In addition, the alkaline agent used is a basic amino acid and/or
Or basic salts.

塩基性アミノ酸としては、具体的にはアルギニ
ン、ヒスチジン、リジン、シトルリン、オルニチ
ン等が用いられる。特に好ましいのはアルギニ
ン、リジンである。
As the basic amino acid, specifically, arginine, histidine, lysine, citrulline, ornithine, etc. are used. Particularly preferred are arginine and lysine.

塩基性アミノ酸の使用量はコンニヤク粉に対し
て1.25〜15重量%がよい。
The amount of basic amino acids used is preferably 1.25 to 15% by weight based on konjac flour.

又、塩基性塩類としては、塩基性の食品用塩類
であればいずれも使用できるが、塩基性のリン酸
塩、有機酸塩が好ましい。例えば炭酸ソーダ、重
炭酸ソーダ、炭酸カルシウム、リン酸2ナトリウ
ム、リン酸3ナトリウム、リン酸2カリウム、リ
ン酸3カリウム、ポリリン酸ナトリウム、クエン
酸ナトリウム、乳酸ナトリウム等が好ましく使用
される。
Further, as the basic salts, any basic food grade salts can be used, but basic phosphates and organic acid salts are preferred. For example, sodium carbonate, sodium bicarbonate, calcium carbonate, disodium phosphate, trisodium phosphate, dipotassium phosphate, tripotassium phosphate, sodium polyphosphate, sodium citrate, sodium lactate, and the like are preferably used.

塩基性塩類の使用量は、コンニヤク粉に対して
0.01〜5重量%用いるのがよい。
The amount of basic salts used is based on konjac flour.
It is preferable to use 0.01 to 5% by weight.

なお、バツフア効果を持たせるため、クエン
酸、乳酸等の酸類、又はリン酸2水素ナトリウ
ム、リン酸2水素カリウム等の酸性塩類を適宜組
み合わせて、最終的にPHが弱アルカリ性になるよ
うにして用いてもよい。
In addition, in order to have a buffer effect, acids such as citric acid and lactic acid, or acid salts such as sodium dihydrogen phosphate and potassium dihydrogen phosphate are appropriately combined to make the final pH slightly alkaline. May be used.

また、加熱温度、時間は使用する塩類の濃度、
PH、及び求めるコンニヤクゼリーの物性に応じて
調節する。コンニヤク糊のPHが比較的高い場合加
熱時間は短く、PHが低い場合加熱時間は長くな
る。
In addition, the heating temperature and time are determined by the concentration of salts used,
Adjust according to the pH and desired physical properties of konnyaku jelly. If the PH of the konjac paste is relatively high, the heating time will be short, and if the PH is low, the heating time will be long.

本発明のコンニヤクゼリーはアルカリ性下に加
熱される必要があり、冷却後得られるコンニヤク
ゼリーのPHが8.0〜10.5の範囲、好ましくは8.2〜
10.0の範囲に入るようにPHを調整して加熱するこ
とが望ましい。
The konjac jelly of the present invention needs to be heated under alkaline conditions, and the pH of the konjac jelly obtained after cooling is in the range of 8.0 to 10.5, preferably 8.2 to 10.5.
It is desirable to adjust the pH to within the range of 10.0 when heating.

又、この場合加熱温度は60〜95℃で、加熱時間
は5〜210分という条件の組み合わせが選ばれる。
In this case, a combination of conditions is selected in which the heating temperature is 60 to 95°C and the heating time is 5 to 210 minutes.

なお、PH、温度、時間の好ましい組合わせは冷
却後得られるコンニヤクゼリーのPHを前記の好ま
しい範囲に入るように選択する必要があり、その
ためにそれらの最適組合せ条件を予備実験で求め
ておくことが望ましい。
In addition, the preferred combination of PH, temperature, and time must be selected so that the PH of the konjac jelly obtained after cooling falls within the above-mentioned preferred range, and for this purpose, the optimal combination conditions should be determined in a preliminary experiment. This is desirable.

また、上記の加熱、冷却操作を行なう前に合成
樹脂等でつくつた袋又は容器にコンニヤク糊を充
填シールしてから行なうと好ましい結果が得られ
る。
Further, preferable results can be obtained by filling and sealing a bag or container made of synthetic resin or the like with konnyaku glue before performing the above-mentioned heating and cooling operations.

次にこのようにして得られたコンニヤクゼリー
に果汁類を添加し、撹拌混合したものを所定の容
器に入れる。容器内の混合物は一般にゲル化する
が、ゲル化しないものも用いることができる。
Next, fruit juice is added to the konnyaku jelly thus obtained, and the mixture is stirred and mixed into a predetermined container. The mixture in the container generally gels, but non-gels may also be used.

用いられる果汁類は天然果汁、濃縮果汁、果汁
飲料、果汁入り清涼飲料、ネクター類等、従来か
ら知られている果汁類ならいずれも使用できる
が、好ましくは果肉の柔らかい多汁性の、例えば
桃、ブドウ、メロン、キーウイ、あんず、りん
ご、いちご、マンゴー、パイナツプル、西洋な
し、みかん等である。また、果肉ピーユレ、果肉
パルプ、果肉片、セルロースパウダー等、種々の
ものを添加することができる。コンニヤクゼリー
に対する果汁等の混合比率は求める物性や使用す
るゼリーの濃度で異なるがコンニヤクゼリー1に
対し0.5〜5部、通常は2〜4部である。
The fruit juice to be used can be any conventionally known fruit juice such as natural fruit juice, concentrated fruit juice, fruit juice drinks, fruit juice-containing soft drinks, and nectars, but preferably juices with soft and juicy flesh, such as peach, can be used. , grapes, melons, kiwi, apricots, apples, strawberries, mangoes, pineapple, pears, mandarin oranges, etc. In addition, various things such as pulp peel, pulp pulp, pieces of pulp, cellulose powder, etc. can be added. The mixing ratio of fruit juice, etc. to konjac jelly varies depending on the desired physical properties and the concentration of the jelly used, but is usually 0.5 to 5 parts, usually 2 to 4 parts, per 1 part of konjac jelly.

さらに、寒天、ゼラチン、ペクチン等の一般的
な食品用ゲル化剤を加え果肉様ゼリーの食感その
他の物性をコントロールすることもできる。
Furthermore, the texture and other physical properties of the pulp-like jelly can be controlled by adding general food gelling agents such as agar, gelatin, and pectin.

その他、目的に応じて各種添加物、例えば甘味
料、調味料、香料、酸味料、色素、ビタミン類な
どを加えることができる。
In addition, various additives such as sweeteners, seasonings, fragrances, acidulants, pigments, vitamins, etc. can be added depending on the purpose.

本発明において撹拌は重要な操作の一つであ
る。撹拌によつてコンニヤクゼリーと果汁の混合
物は弱いゲルを作り、ゲルの性状は撹拌の強度に
より変化し、撹拌によつて目的とする食感をコン
トロールすることができる。撹拌は通常の食品用
撹拌機ならいずれも用いることができ、例えば家
庭用の撹拌機も用いることができる。撹拌は家庭
用の撹拌機の場合10〜25℃で20〜100秒、好まし
くは30〜60秒間行う。
Stirring is one of the important operations in the present invention. By stirring, the mixture of konnyaku jelly and fruit juice forms a weak gel, and the properties of the gel change depending on the intensity of stirring, and the desired texture can be controlled by stirring. Any ordinary food stirrer can be used for stirring, and for example, a household stirrer can also be used. Stirring is performed using a household stirrer at 10 to 25°C for 20 to 100 seconds, preferably 30 to 60 seconds.

コンニヤクゼリーと果汁類の混合物を入れる容
器は特に制限はなく、目的とするゼリーの形状に
合わせた型の容器を用いることができる。
There are no particular limitations on the container in which the mixture of konjac jelly and fruit juice is placed, and any container shaped to match the shape of the desired jelly can be used.

上記した工程により容器内でコンニヤクゼリー
と果汁類の混合物をゲル化させた後、次にこれを
凍結させなければならない。
After the mixture of konnyaku jelly and fruit juice is gelled in the container by the above-described process, it must then be frozen.

凍結は−30℃〜−5℃で6〜30時間置くことに
よつて行われる。一般に約1昼夜、通常の冷凍庫
(約−20℃)に入れて行なうことができる。なお、
凍結を急速に行なつたり、緩慢に行なつたりする
ことによつてゼリーの物性を微妙に変化させるこ
ともできる。
Freezing is carried out by keeping at -30°C to -5°C for 6 to 30 hours. Generally, it can be carried out by placing it in a normal freezer (about -20°C) for about one day and night. In addition,
By freezing rapidly or slowly, the physical properties of the jelly can be subtly changed.

最後に上記したゲル化物を解凍すると、目的と
する果物そつくりの風味・食感を持つた果肉様ゼ
リーが得られる。
Finally, when the above-mentioned gelled product is thawed, a pulp-like jelly having the flavor and texture of the desired fruit is obtained.

解凍は特にその方法に制限はないが、一般に15
℃〜40℃、好ましくは室温で行なう。
There are no particular restrictions on the method of defrosting, but generally 15
C. to 40.degree. C., preferably at room temperature.

〔実施例〕〔Example〕

以下実施例で本発明を具体的に説明する。 The present invention will be specifically explained below with reference to Examples.

実施例 1 コンニヤク粉140gに炭酸ソーダ25g、リン酸
2水素ナトリウム25gを溶かした5を加え、充
分に膨潤させた後、合成樹脂製の袋に充填シール
した後、70℃で30分間加熱し、冷却しコンニヤク
ゼリーを得た。
Example 1 5 in which 25 g of soda carbonate and 25 g of sodium dihydrogen phosphate were dissolved was added to 140 g of konjac flour, and after sufficiently swelling, the bag was filled and sealed in a synthetic resin bag, and heated at 70°C for 30 minutes. It was cooled to obtain konjac jelly.

このコンニヤクゼリー300gにメロンの果汁600
mlを加え、ミキサーで1分間撹拌混合し合成樹脂
製の容器に詰めゲル化させた。冷凍庫に一昼夜入
れて凍結後、室温にて解凍した。得られたものは
メロンの風味と食感を持つたゼリーであつた。
300g of this konnyaku jelly and 600g of melon juice
ml was added, stirred and mixed using a mixer for 1 minute, and packed into a synthetic resin container to form a gel. After freezing in the freezer overnight, it was thawed at room temperature. The resultant product was a jelly with the flavor and texture of melon.

実施例 2 実施例1と同様にして作つたコンニヤクゼリー
200gに果肉ごとすりつぶした桃の果汁600mlを加
え、ミキサーで1分間撹拌混合し、合成樹脂製の
容器に詰め、ゲル化させた後、冷凍庫に一昼夜入
れて凍結後、室温にて解凍した。得られたものは
桃の風味と食感を持つたゼリーであつた。
Example 2 Konjac jelly made in the same manner as Example 1
600 ml of peach juice ground with pulp was added to 200 g, stirred and mixed with a mixer for 1 minute, packed into a synthetic resin container, gelled, placed in a freezer overnight, frozen, and then thawed at room temperature. The resultant product was a jelly with a peach flavor and texture.

実施例 3 実施例1と同様にして作つたコンニヤクゼリー
300gにブドウ果汁600mlとゼラチン4.5gを少量
の熱水で溶解したものを加え、ミキサーで1分間
撹拌混合した後、合成樹脂製の容器に充填し、ゲ
ル化させた。ゲル化後、これを冷凍庫に一昼夜入
れて凍結した後、室温にて解凍した。得られたゼ
リーはブドウの風味と食感を持つたゼリーであつ
た。
Example 3 Konjac jelly made in the same manner as Example 1
To 300 g, 600 ml of grape juice and 4.5 g of gelatin dissolved in a small amount of hot water were added, mixed with a mixer for 1 minute, and then filled into a synthetic resin container to form a gel. After gelation, this was placed in a freezer overnight to freeze, and then thawed at room temperature. The resulting jelly had the flavor and texture of grapes.

実施例 4 実施例1と同様にしてコンニヤクゼリー200g
にキーウイ果汁600mlとペクチン4gを少量の水
に溶解したものを加え、ミキサーで撹拌混合した
のち、合成樹脂製の容器に充填し、ゲル化をさせ
た。ゲル化後、冷凍庫に一昼夜入れて凍結し、室
温にて解凍した。得られたものはキーウイの風味
と食感を持つたゼリーであつた。
Example 4 200g of konnyaku jelly in the same manner as in Example 1
600 ml of kiwi juice and 4 g of pectin dissolved in a small amount of water were added to the mixture, mixed with a mixer, and then filled into a synthetic resin container to form a gel. After gelatinization, it was frozen by placing it in a freezer overnight and thawing at room temperature. The result was a jelly with a kiwi flavor and texture.

実施例 5 コンニヤク粉140gに炭酸ソーダ15g、リン酸
2水素ナトリウム15gを溶かした水5を加え、
充分に膨潤させた後、合成樹脂製の袋に充填シー
ルした後、80℃で25分間加熱し、冷却しコンニヤ
クゼリーを得た。
Example 5 To 140 g of konjac flour, add 5 g of water in which 15 g of soda carbonate and 15 g of sodium dihydrogen phosphate were dissolved,
After sufficient swelling, the mixture was filled and sealed in a synthetic resin bag, heated at 80°C for 25 minutes, and cooled to obtain konjac jelly.

このコンニヤクゼリー200gに桃の果肉1に
Bx.18のシロツプ1を加えてすりつぶした桃の果
汁600gを加えミキサーで1分間の撹拌を行い、
合成樹脂製の容器に詰めた。この時コンニヤクゼ
リーと果汁の混合物はゲル化しておらずゾル状で
あつた。このものを冷凍庫に一昼夜入れて凍結
後、室温にて解凍した。得られたものはゲル化し
ており桃の風味と食感を持つたゼリーであつた。
200g of this konnyaku jelly and 1 peach pulp
Add Bx.18 syrup 1, add 600g of ground peach juice, and mix for 1 minute with a mixer.
Packed in a synthetic resin container. At this time, the mixture of konnyaku jelly and fruit juice was not gelatinized but was in the form of a sol. This product was placed in the freezer overnight, frozen, and then thawed at room temperature. The product obtained was a gelatinous jelly with a peach flavor and texture.

〔発明の効果〕〔Effect of the invention〕

本発明の果肉様ゼリーは、従来この種ゼリーに
全く使われたことがなかつたコンニヤク粉又はコ
ンニヤクマンナンを基材として用いた新規なゼリ
ー食品であつて、例えば桃の果汁を入れたものは
桃缶の桃そつくりの食感、風味を有するというよ
うに、果汁として用いた果実類と同様の優れた食
感、風味を持つ果肉様ゼリーを提供するものであ
る。
The pulp-like jelly of the present invention is a novel jelly food using konjac flour or konjac mannan as a base material, which has never been used in this type of jelly. To provide a pulp-like jelly having the same excellent texture and flavor as fruits used as fruit juice, such as the texture and flavor of canned peaches.

したがつて本発明の斬新な食感、風味を持つ果
肉様ゼリーは、多様化している現代人の鰭好に大
いに適合すると期待されると共に、果実類の経済
性、保存性の優れた利用方法の一つがここで開発
された効果は大きい。
Therefore, the pulp-like jelly of the present invention with a novel texture and flavor is expected to be highly compatible with the diversifying tastes of modern people, and is also an economical and highly preservable method of using fruits. One of the things that was developed here is very effective.

Claims (1)

【特許請求の範囲】 1 コンニヤク粉又はコンニヤクマンナンと水と
アルカリ剤から調製したアルカリ性のコンニヤク
糊から製造したコンニヤクゼリーと果汁類を主成
分とする果肉類と同様の風味、食感を有する果肉
様ゼリー。 2 アルカリ性のコンニヤク糊を加熱、冷却して
調製したコンニヤクゼリーに果汁を添加撹拌混合
し、次いで凍結した後、解凍することを特徴とす
る果肉様ゼリーの製造方法。
[Scope of Claims] 1. Konjac jelly produced from alkaline konjac paste prepared from konjac flour or konjac mannan, water, and an alkaline agent, and having the same flavor and texture as fruit pulps whose main ingredients are fruit juice. Pulp-like jelly. 2. A method for producing pulp-like jelly, which comprises adding fruit juice to konjac jelly prepared by heating and cooling alkaline konjac paste, stirring and mixing, freezing, and then thawing.
JP62322808A 1987-12-22 1987-12-22 Jelly like fruit pulp and preparation thereof Granted JPH01165347A (en)

Priority Applications (8)

Application Number Priority Date Filing Date Title
JP62322808A JPH01165347A (en) 1987-12-22 1987-12-22 Jelly like fruit pulp and preparation thereof
CA000586439A CA1339397C (en) 1987-12-22 1988-12-20 Jelly resembling the flesh of fruit and process for producing the same
AU27374/88A AU618051B2 (en) 1987-12-22 1988-12-21 Jelly resembling the flesh of fruit and process for producing the same
US07/287,868 US4943444A (en) 1987-12-22 1988-12-21 Jelly resembling the flesh of fruit and process for producing the same
GB8829783A GB2211720B (en) 1987-12-22 1988-12-21 Jelly resembling the flesh of fruit and process for producing the same
US07/450,487 US5089285A (en) 1987-12-22 1989-12-14 Jelly resembling the flesh of fruit
SG1303/92A SG130392G (en) 1987-12-22 1992-12-19 Jelly resembling the flesh of fruit and process for producing the same
HK146/93A HK14693A (en) 1987-12-22 1993-02-25 Jelly resembling the flesh of fruit and process for producing the same

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP62322808A JPH01165347A (en) 1987-12-22 1987-12-22 Jelly like fruit pulp and preparation thereof

Publications (2)

Publication Number Publication Date
JPH01165347A JPH01165347A (en) 1989-06-29
JPH0475746B2 true JPH0475746B2 (en) 1992-12-01

Family

ID=18147852

Family Applications (1)

Application Number Title Priority Date Filing Date
JP62322808A Granted JPH01165347A (en) 1987-12-22 1987-12-22 Jelly like fruit pulp and preparation thereof

Country Status (7)

Country Link
US (2) US4943444A (en)
JP (1) JPH01165347A (en)
AU (1) AU618051B2 (en)
CA (1) CA1339397C (en)
GB (1) GB2211720B (en)
HK (1) HK14693A (en)
SG (1) SG130392G (en)

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US5385747A (en) * 1992-07-23 1995-01-31 Mama Tish's Italian Specialties, Inc. Process for making a fruit gel composition in squeeze container
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US6171624B1 (en) * 1999-04-23 2001-01-09 Lipton, Division Of Conopco, Inc. Water-in-oil spread with water base fruit composition
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CN109259155A (en) * 2017-07-17 2019-01-25 宁夏中宁县尚江南枸杞制品有限公司 A kind of fructus lycii jelly and preparation method thereof
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Also Published As

Publication number Publication date
GB2211720A (en) 1989-07-12
SG130392G (en) 1993-04-16
CA1339397C (en) 1997-09-02
US4943444A (en) 1990-07-24
AU2737488A (en) 1989-06-22
US5089285A (en) 1992-02-18
AU618051B2 (en) 1991-12-12
HK14693A (en) 1993-03-05
JPH01165347A (en) 1989-06-29
GB2211720B (en) 1991-12-11
GB8829783D0 (en) 1989-02-15

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